Spicy stir-fried squid (Ojingeo bokkeum) from My Korea: Traditional Flavors, Modern Recipes (page 174) by Hooni Kim and Aki Kamozawa

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Notes about this recipe

  • JoanN on March 03, 2025

    This was just outstanding. I can't rave about it enough. I made half a recipe which should have been enough for two but it was so good I ate all of it. I served it on somen noodles instead of rice, one of the options she suggests. Recipe doesn't say anything about how to prepare the squid so I just cut it into bite-sized pieces and that turned out perfectly. This was spicy, but exactly right for me. And the timing of the squid was absolutely spot on; it was so tender. My one small issue was that when I first put the squid into the pan to sauté it exuded a lot of water, so I dumped it into a colander to drain and then put it back in the skillet. Did the trick.

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